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Cucumber salad with thin rounds, red onion, fresh dill, and lemon zest

Cucumber Salad with Dill and Lemon Zest

Thin English cucumber rounds salted and drained, then tossed with red onion, fresh dill, lemon zest, white vinegar, olive oil, and a touch of sugar. Light, crisp, and tangy.
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Prep Time 15 minutes
Draining and Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American, Asian-inspired
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Cucumbers and Vegetables
  • 2 English cucumbers about 700 g total, trimmed and sliced ⅛ inch thick
  • ¾ teaspoon fine sea salt
  • ¼ cup 40 g red onion, thinly sliced
  • 2 tablespoons fresh dill chopped
Vinegar Dressing
  • 2 tablespoons distilled white vinegar 5% acidity
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon granulated sugar
  • 1 teaspoon lemon zest finely grated
  • ¼ teaspoon ground black pepper

Equipment

  • Colander set over a bowl
  • Sharp knife or mandoline
  • Small lidded jar (for the dressing)

Method
 

  1. Trim the cucumber ends and slice into rounds about ⅛ inch (3 mm) thick. Toss with the measured salt in a colander set over a bowl. Refrigerate for 20 minutes, turning the slices once halfway through.
  2. While the cucumbers drain, cover the red onion slices in cold water for 5 minutes, then drain and pat dry.
  3. Combine the vinegar, olive oil, sugar, lemon zest, and pepper in a small jar. Close and shake until the sugar dissolves.
  4. Discard the drained cucumber liquid. Blot the cucumber rounds gently on a clean towel, pressing lightly without tearing.
  5. Toss the cucumbers, dried onion, and dill in a bowl with the shaken dressing until lightly coated.
  6. Cover and refrigerate for 10 minutes. Lift and turn the slices once, then taste before adjusting. Serve with a slotted spoon if liquid has collected underneath.

Notes

  • Make ahead: Store the drained, dried cucumbers and dressing separately in the refrigerator for up to 24 hours. Combine them close to serving time. That preparation day counts toward the 2-day storage window.
  • Store dressed leftovers covered at 40°F or below for up to 2 days. Use a slotted spoon when serving because more liquid collects overnight. Do not add extra vinegar just because a small pool appears.
  • For dried dill: use 2 teaspoons in place of 2 tablespoons fresh. Add it to the dressing so it softens during chilling.